Pumpkin gnocchetti

Serves 4-6

pumpkin or squash flesh 800g, cut into pieces

egg 1 large

sugar 1-2 tsp

salt and freshly ground pepper

plain flour about 150-175g

unsalted butter 75g, melted

grana padano or parmesan grated

Put the pumpkin in a large pan with 500ml water. Cook over
high heat with the lid on for about 15 minutes until soft. Take the lid off and
let all the liquid evaporate. Then mash to a paste with a potato masher and
return to the hob, stirring over a high heat to dry it as much as possible. Add
the egg, sugar (Italian pumpkins are sweet), salt (it needs a good amount) and
pepper, and work in the flour beating vigorously.

Make dumplings by dropping the paste by the tablespoon into
boiling salted water – grease the spoon with oil and use another spoon to push
it off. When the dumplings rise to the top, let them cook a few minutes longer,
then lift them out with a slotted spoon, drain and serve with melted butter and
grated cheese.